Creamy Vegan Cilantro Lime Noodles

This post is sponsored by House Foods, who I love for their amazing Shirataki noodles. The noodles are made from tofu, making them gluten-free, low-calorie, and have a totally unique al dente texture. So yum!

Just toss cashews, cilantro, lime, water, salt and pepper, into a blender and whizz that up. Pour over cooked Tofu Shirataki noodles (which take only 3 minutes to boil). Toss. Heat through for about 2 minutes. Boom. Dinner done. Yes, just like that.

Maybe you didn’t even have time to start drooling. I’ll help with that. Look at this ↓↓↓

Drooling yet? I thought so.

This is the PERFECT dish for spring.

Quick. So you don’t have to spend those first warm nights slaving over a stove.

Fresh. So creamy and bursting with the zing of the cilantro and lime.

Light. Tofu Shirataki noodles aren’t too heavy because they are so low in calories.

This recipe is so quick and easy! Ready? Add the cashews, cilantro, water, garlic, lime zest, lime juice, salt, and pepper to a blender and combine until smooth and creamy.

Cook the Tofu Shiritaki noodles according to directions, drain then return to the pot. Add the cilantro lime sauce to the noodles, and toss to combine. Heat for another 1-2 minutes until the sauce has thickened and everything is heated through. Enjoy!

Recipe Notes

If you do not have a high-speed blender such as a Blendtec or Vitamix, you will want to soak or boil the cashews first so they will be soft enough for your blender to process.To soak the cashews: cover the cashews with water and let soak for 6 hours or overnight. Drain before using. Or, to boil the cashews: add the cashews to a small pot, cover with water and boil for 10 to 15 minutes until cashews are very tender. Drain before using.

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Reader Interactions

Comments

So fast and satisfying and you can quickly make both the vegan and non-vegans (pasta made w egg if you want) in the house very happy. It feels like the beautiful step-sister to pesto. I had left over sauce which is nice because you can just jar it for a couple of days and save it for when your quarantined (oh wait, that’s now) and have nothing but noodles to eat. Or rice. I imagine it would be yummy on rice too. I can tell this is going to turn into one of our “Sam Staples” at my house. 🙂

Wow, made these the other night and I can’t stop eating them! I love cilantro lime rice and I would have never thought to use the flavours with pasta but omg, this was so good! I used regular pasta but otherwise made no changes. Thanks for the recipe!

The noodles sound interesting but not something I can get here so I went with regular linguine pasta. That steered me in the direction of doing this with basil rather than cilantro and I stirred in some petit pois peas to boost the vegginess and give some textural variety. Delicious and a very pretty colour! Thanks for the recipe, it made a fab starting point!

I’ve made this recipe a few times before, and my family loves it. However it gives me and my boyfriend really bad gas. I find anytime I soak cashews and use them in a recipe, this happens. I don’t seem to have any problems with cashew milk from the store, can I sub the raw cashews for cashew milk you think?

Huh, you must have a sensitivity to cashews. The milk should work fine but it will be much thinner than using cashews. Start with 3/4 cups cashew milk and omit the water. Add more milk until desired consistency is reached. Hope that helps!

This gave me a perfect reason to try those odd packages of “tofu noodles” I’ve seen. Thanks Sam. This recipe was so easy. I found it made TONS of sauce for 2 packages of noodles; so I didn’t use all the sauce. The sauce is super delicious… cilantro and lime, can’t go wrong. YUMMY!! The 2 1/2 year old girl just gobbled these up! She LOVED them… so that’s great… toddler approved!

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